Welcome back, it's Ryan again!
In our last conversation I shared a little about dairy kefir; the history, chemistry and process for making it. This time we'll talk about an exceptional use of dairy kefir - making banana kefir creme fraiche!
When my dad was in third grade, his class followed the cirriculum laid out in a workbook. In times of boredom and monoteny, he would flip ahead and learn new material the class was soon to arrive at. One day he came across a particularly interesting bit: a tongue twister. My dad spent the next six weeks practicing the tongue twister in secrecy of his classmates until, finally, the class caught up to that point in the workbook. The teacher gave each student the opportunity to recite the tongue twister from the book, and each student who attempted this tongue twister stumbled through a slew of "Betty botta buddhas," until it was my dad's opportunity.
Everything we eat at the Ranch is homemade or made from scratch as we'd say on the east coast of the United States. It takes a lot of time, and is made with a lot of love, which makes it taste even better. Since I am someone who cares a lot about what is going into my body, I became very interested in how our food is grown, where it is coming from, and how it is being cooked.